Nine Gems Navratan Korma Recipe

Whipping up this vibrant veggie and fruit korma feels like orchestrating a flavor jam session—each ingredient playing its part from the spicy rhythm of cumin seeds to a sweet surprise of pineapple and raisins, all coming together in a silky, aromatic sauce worthy of a standing ovation at any dinner table.

I love making the savory Nine Gems Navratan Korma, a dish that always bursts with a variety of flavors, like—you guessed it—cumin, as well as textures and tastes. It’s a dish that really demands your attention because it has so much going on with it.

In my opinion, the creamy richness of ghee is utterly key to this dish, and if I ever made it with oil, I think I’d be unsatisfactorily compromised. Not to mention the nutritional aspects.

Ingredients

• Ghee or Oil: Provides healthy fats; enhances flavor.
• Cumin Seeds: Adds earthy aroma; aids digestion.
• Paneer: Rich in protein; contributes creamy texture.
• Pineapple: Sweet, juicy; adds tropical sweetness.
• Cashews: Source of healthy fats; adds crunch.
• Raisins: Natural sweetness; high in iron.
• Heavy Cream: Adds richness; balances spices.
• Garam Masala: Warm spice; complex flavor enhancer.

Ingredient Quantities

• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 2 medium onions, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, pureed
• 1/2 cup fresh or frozen mixed vegetables (cauliflower, peas, carrots, beans)
• 1/4 cup paneer, cubed and lightly fried
• 1/4 cup pineapple, cubed
• 1/4 cup apple, cubed
• 1/4 cup cashews, lightly toasted
• 1/4 cup raisins
• 1/2 cup heavy cream or coconut milk
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• Salt to taste
• Fresh coriander leaves for garnish

How to Make this

1. Warm the ghee or oil in a large pan at medium heat. Stir in the cumin seeds and cook them for a brief time until they become aromatic.

2. Introduce the finely minced onions and fry them until they reach a good, deep golden brown.

3. Add the ginger-garlic paste, and cook for one more minute. Wait until the paste no longer smells raw before moving on.

4. Put the pureed tomatoes into the pan. Let the mixture cook until the oil parts ways from the masala, which should take about 5-7 minutes.

5. Incorporate the turmeric powder, coriander powder, red chili powder, and salt. Combine thoroughly and allow to simmer for an extra 1-2 minutes.

6. Put the mixed vegetables in the pan. Sauté them with the lid on until they are tender bits, stirring them now and then—enough so they don’t stick or burn but not so often that they get all mixed up and lose their character.

7. Mix in the lightly fried paneer cubes, pineapple, apple, toasted cashews, and raisins.

8. Add the heavy cream or coconut milk. Mix everything together gently and add garam masala. And let it simmer for 3-4 minutes to blend the flavors.

9. Savor the korma and fine-tune the flavor profile if needed. Let it bubble away for a couple of extra minutes until it reaches the final thickness you want.

10. Serve hot with naan or rice, and garnish with fresh coriander leaves.

Equipment Needed

1. Large pan or skillet
2. Stirring spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Mixing bowls
7. Grater (if ginger-garlic paste is made fresh)
8. Blender or food processor (for pureeing tomatoes)
9. Lid for pan
10. Serving dish

FAQ

• What is the significance of “Navratan” in Navratan Korma?The term “Navratan” signifies nine gems, pertaining to the nine fundamental components customarily utilized in this recipe. These are a medley of vegetables, fruits, and nuts. Navratan Korma, therefore, is a korma featuring nine such key ingredients.
• Can I make Navratan Korma vegan?– Yes, you can substitute oil for ghee, and coconut milk works well in place of heavy cream. Tofu makes a great stand-in for paneer, and it will give you a plant-based protein boost.
• How can I thicken the korma if it is too watery?Simmer it uncovered for a few additional minutes. Or, if you prefer, add a smidgen more pureed tomatoes or cream to achieve a thicker sauce.
• What can I serve with Navratan Korma?It makes a good match with varieties of rice such as basmati or jeera rice, as well as with Indian flatbreads such as naan or roti.
• Is it necessary to fry the paneer?Cooking the paneer in hot oil gives it a nice texture and keeps it from breaking up into the sauce, but if you want a softer paneer, you can skip this step. Paneer is very forgiving; it will taste great whether you fry it or not!
• Can I add other vegetables to this dish?Definitely! You can add vegetables such as bell peppers, potatoes, or broccoli according to your personal taste.
• What is the best way to store leftovers?Keep uneaten food in a container that is sealed tight and store in the refrigerator for no more than 3 days. Warm it back up to at least 165 degrees Fahrenheit, either on the stovetop or in the microwave, to ensure that it is safe to eat. Reheating it oven-style is not recommended.

Nine Gems Navratan Korma Recipe Substitutions and Variations

Ghee or oil: Switch to coconut oil or olive oil for a flavor that’s not quite the same.
Substitute paneer with tofu for a vegan alternative.
Heavy cream: Substitute with full-fat coconut milk to keep it vegan.
Almonds: Use them instead of cashews for a different nutty taste.
Dried cranberries are perfect for substituting raisins in any context because they can achieve a similar consistency while transforming any dish into something with a deliciously tangy twist.

Pro Tips

1. Prep the Pineapple and Apple: To prevent the pineapple and apple from becoming too mushy, add them towards the last few minutes of cooking, just before adding the cream or coconut milk. This way, they retain their texture and provide a nice contrast in the dish.